Here are your results:
Displaying 5 of 28 matches
89 points - “The A-Listers of Washington State” Ha'aretz (Israel) - March 23, 2011
Oak-aged for 14 months, showing dark garnet, medium- to full-bodied with gently gripping tannins. On the nose and palate purple plums, black currants and blackberries, on a background hinting of smoky cedar wood.
“Bargain Wines” Wine Press Northwest - March 1, 2011
Co-fermenting with Viognier gives it a touch of citrus to go along with the dark berry jam flavors. Soft and ripe fruit makes this an easy-to-drink red.
Wines Northwest - February 20, 2011
The 2007 vintage was the first where Chateau Ste. Michelle co-fermented Viognier with Syrah in the style of Cote Rotie. Various extraction techniques were used including pumpover, punchdown and fermentation in roto-tanks allowing control over how much tannin is extracted and leading to a richly colored, more accessible and fruit forward Syrah. The wine offers ripe blueberry, hers and vanilla on the nose with flavors of herbs, red currants and toasty spice. Moderate tannins and a juicy mouthfeel make this a very food-friendly selection.
“Recommended Food-Friendly Red Value Wines” Wine Spectator - January 31, 2011
Recommended Wine for Super Bowl. (Previously scored 87 points - 11/30/2010)
The Idaho Statesman - January 5, 2011
Sometimes we forget that the big chateau in Woodinville, Wash., has grown because wine of this quality is crafted on a large scale at an affordable price. Here’s a refresher course, exemplified in this oak lover’s Syrah that’s busty, beveled and black. Aromas leap out with ripe black cherry, blackberry jam, Dr Pepper, mocha and a hint of gaminess. There are no edges on the palate, which pays out more blackberry, smoked meat, vanilla bean, plum and a hint of citrus.